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Korean-Style Beef Rice Bowl with Cucumbers

30 – 40 minutes | 4 servings

Power bowls are a hot new food trend and a sure-fire way to pack in nutrients, use a variety of leftovers and create a wonderful blend of flavors and textures all in one bowl. When I can’t make it to Parlor in Kansas City to visit Sura Eats I have a go at it in the kitchen.

I elevate this recipe by adding a few more veggies (carrots and purple cabbage) and top with a fried egg. Bon Appetit!


· 2 English cucumbers

· 2 cloves garlic

· 2 (1 inch) pieces ginger root

· 1 small bunch green onions (scallions)

· 1 cup jasmine rice

· 1 ½ lb. lean ground beef

· chili-garlic sauce

· crushed red pepper

· honey

· rice vinegar

· soy sauce

· toasted sesame oil


1. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water to the saucepan; bring the mixture to a boil over high heat.

1 cup jasmine rice

2 cups water

2. Wash and dry the fresh produce.

2 English cucumbers

2 (1 inch) pieces ginger root

1 small bunch green onions (scallions)

3. In a large salad bowl, combine and whisk together rice vinegar, honey, and crushed red pepper.

2 tbsp rice vinegar

2 tsp honey

¼ tsp crushed red pepper

4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

5. Trim off and discard the ends of the cucumbers; slice the cucumbers crosswise into very thin rounds. Add to the salad bowl and toss.

6. Peel and grate or mince the ginger. Transfer to a small bowl.

7. Trim off and discard the root ends of the garlic; peel and mince or press the garlic. Add to the bowl with the ginger.

2 cloves garlic

8. To the ginger and garlic, add soy sauce, sesame oil, and honey.

4 tbsp soy sauce

1 tsp toasted sesame oil

2 tsp honey

9. Preheat a nonstick skillet over medium-high heat.

10. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.

11. Once the skillet is hot, add the ground beef to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes.

1 ½ lb. lean ground beef

12. Add the soy sauce mixture and about ¾ of the green onions (save the rest for garnishing) to the beef; stir to combine and cook for an additional 1 to 2 minutes.

13. Uncover the rice and fluff with a fork.

14. To serve, divide the rice, beef, and cucumbers between plates; garnish with the remaining green onions and chili-garlic sauce. Enjoy!

2 tsp chili-garlic sauce

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